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00Ingredients
For the Chicken:
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4 chicken breasts, skin removed
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2 to 3 teaspoons ground cayenne chile
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1 tablespoon ground paprika
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1/2 teaspoon freshly ground black pepper
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1/2 cup lemon juice
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3 tablespoons melted butter or margarine
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Garnish: Lemon slices
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Mint Raita
For the Marinade:
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1 cup plain yogurt
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1/4 teaspoon crushed saffron threads dissolved in 1/4 cup hot water
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1 tablespoon grated ginger
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1 tablespoon chopped garlic
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3 teaspoons ground red chile, such as New Mexican or piquin
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2 teaspoons Garam Masala
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cumin
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1/4 teaspoon ground cloves
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1/2 teaspoon salt
Instructions
Line a strainer with a dampened cheesecloth, add the yogurt and place over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.
Make slashes in the chicken about 2 inches deep. Combine the cayenne, paprika, and black pepper and rub the mixture into slashes, add the lemon juice and coat the chicken. Marinate the chicken for 30 minutes at room temperature, then drain.
Put the drained yogurt and all the rest of the ingredients for the marinade in a blender or food processor and puree until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.
Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches over the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches and continue cooking for another 5 minutes, turning once.
Remove the chicken and brush with the melted butter. Return the chicken to the grill and continue to cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.
Serve the chicken garnished with lemon slices and with the mint chutney on the side.
| Servings |
| 4 |
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Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve the exact flavor. The taste is hard to duplicate since the tandoor reaches such high temperatures, up to 800 degrees F, but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake, will like cooking chicken in the tandoori-style, since the skin is removed from the chicken before it is cooked. And, by using a low fat yogurt in the marinade, the fat is reduced even further. This chicken is traditionally served with cooling mint chutney. Note: This recipe requires advance
IngredientsFor the Chicken:
For the Marinade:
InstructionsLine a strainer with a dampened cheesecloth, add the yogurt and place over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken. Make slashes in the chicken about 2 inches deep. Combine the cayenne, paprika, and black pepper and rub the mixture into slashes, add the lemon juice and coat the chicken. Marinate the chicken for 30 minutes at room temperature, then drain. Put the drained yogurt and all the rest of the ingredients for the marinade in a blender or food processor and puree until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once. Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches over the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches and continue cooking for another 5 minutes, turning once. Remove the chicken and brush with the melted butter. Return the chicken to the grill and continue to cook for another 5 minutes, turning once, until the chicken is done and the juices run clear. Serve the chicken garnished with lemon slices and with the mint chutney on the side.
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